Fish Casserole with Coconut Milk

500g fish fillets [white fish] cut into largish pieces
olive oil
2 onions, chopped
4 sticks celery, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 tablespoons tomato paste
500g potatoes, peeled and cut into small squares
1 head of broccoli, cut into small pieces
salt and pepper
1 tablespoon turmuric
1 can coconut milk
juice of 1 lime

Heat 2 tablespoons olive oil to a medium heat, add onions and celery, cook for a few minutes and then add the garlic and cook for a further five minutes until soft.

Add the tomatoes, potatoes, broccoli, coconut milk and enough water to cover. Season with salt and pepper and turmeric and lime juice, and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. Add fish, return to the boil, and turn off heat.  Fish will cook sufficiently in the remaining heat.  Serve after 15 minutes of resting time.

Serve with rice.